Pickled Mushrooms Recipe

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Pickled Mushrooms

Penny Hall

By
@FantasyFaery54

Source: Elinor Fettiplace's Receipt Book: Elizabethan Country House Cooking, Hilary Spurling, 1986.


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Ingredients

ingredients listed with recipe

Directions Step-By-Step

1
Take your Buttons, clen ym with a spunge & put ym in cold water as you clean ym, then put ym dry in a stewpan & shake a hand full of salt over ym, yn stew ym in their own liquor till they are a little tender; then strain ym from ye liquor & put ym upon a cloath to dry til they are quite cold. Make your Pickle before you do your Mushroom, yt it may be quite cold before your put ym in. The Pickle must be made with White-Wine, White-Pepper, quarter'd Nutmeg, a Blade of Mace & a Race of ginger.

2/3 cup white wine
6 white peppercorns
1/2 whole nutmeg
1 blade of mace
1 inch piece of fresh ginger, peeled and sliced
1 pound small mushrooms
1 teaspoon salt, heaped
Make the marinade first. Put the wine, pepper, nutmeg, mace and ginger in a small saucepan and simmer, covered, for ten minutes. Leave to cool while preparing the mushrooms. Clean mushrooms. Put them whole into a large, heavy saucepan with a heaped teaspoon of salt. Heat gently on medium low, shaking and stirring with a wooden spoon occasionally. Keep covered between stirrings. They should be tender and done in about ten minutes, with almost all juices reabsorbed.

Pour the marinade over the mushrooms in their pan as soon as they are done. Pour all into a bowl and leave covered at room temperature for a few hours to let the flavors develop.

About this Recipe

Course/Dish: Vegetables
Other Tags: Quick & Easy, Healthy